Collard Greens & Bok Choy Slaw with Miso Sauce
If you belong to a CSA or you frequent your local farmers market I think turning pretty much any vegetable into a “slaw” is a good way to go if you are stumped on what to do with a particular veggie or you’re just feeling uninspired. The trick is getting a really tasty sauce to toss everything into and voila! Best side dish or use of veggies that were on their way to your compost pile.
I like this slaw a lot because I think collard greens really hold up to a creamy dressing well. The bok choy stems add a lovely crunch and the sweet and salty miso sauce really tie this whole salad together. I hope you enjoy this fast, tasty, and very nutritious slaw as much as we did!
Collard Greens & Bok Choy Slaw with Miso Sauce
Prep Time: 20 minutes Cook Time: 0 minutes Serves: 4-6
Miso Dressing- 1/3 cup unseasoned rice vinegar
- 1/3 cup avocado oil
- 2 Tablespoons white miso
- 2 Tablespoons maple syrup
- 1 bunch of collard greens, very thinly sliced (about 3 cups)
- 1 head of bok choy, greens very thinly sliced and stems finely chopped (about 3 cups)
- 4 salad turnips, sliced into thin matchsticks
- 1/4 cup toasted pumpkin seeds
- 2 Tablespoons sesame seeds
Preparation
- Prepare the sauce by comining everything together using an immersion blender or small stand blender. Once smooth taste for seasonings and adjust as needed.
- In a large bowl toss the collard greens and bok choy leaves and stems. Use your hands to massage about half of the dressing into the greens. Top the remainder of the ingredients and drizzle in more sauce.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
Perfectly divine